On the lookout for exceptional experiences.
From the Lost Generation to the Beat Generation, the West Village speakeasy Chumley’s was home to writers and poets like Ernest Hemingway, William Faulkner and Allen Ginsberg. By the time the chimney collapsed in 2007, it was a meeting place for literary walking tours and shouty beer-drinkers. New owner Alessandro Borgognone hopes to restore it to its Prohibition-era self for its September opening. The restaurateur, who owns nearby Sushi Nakazawa, has transformed the “four white walls” with Fortuny wallpaper, tufted cognac leather banquettes and wood paneling. There’s still a burger on the menu, rounded out by a foie gras torchon and Nakazawa-recipe crudo—served by waiters in white Zegna jackets and bow ties. “The old Chumley’s didn’t have a beverage program. It had a beer program,” jokes Borgognone, who has added extensive wine and whiskey lists in the hope of attracting today’s literary greats.
Meditation is having a moment, and there is no better place to find serenity than high in the Himalaya in Northern India’s Ladakh. This starkly beautiful region is home to world’s most intact Buddhist culture and, thanks to Shakti Himalaya (shaktihimalaya.com), it is now accessible to more than just the most adventurous backpackers. Over the past decade, the pioneering luxury operator has meticulously renovated traditional Ladakhi-style houses throughout the Indus Valley, and the newest is the extraordinarily positioned River House with direct views of both the Stakna and Thiksey monasteries. Shakti is known for its impeccably intuitive guides, who create bespoke itineraries that include hiking, mountain biking and visits with local monks and oracles. It’s the ultimate inner journey—outside. —David Prior
With so much talk about alt-protein in the tech-investment sector, it’s refreshing to find a company in Northern California that’s focused entirely on real meat. Belcampo, the company that has made grass-fed proteins luxe through its California butcher shops and restaurants, is inviting those who want to take their cooking chops to the next level at its Meat Camp (belcampo.com). The three-day intensives (October 14–16 and 21–23, from $1,400 per person) on the sprawling Shasta farm combine glamping and grilling, with classes on butchering, fire-building, knife skills and more, with Belcampo CEO and cookbook author Anya Fernald. Group-cooked meals are bolstered with wine and cocktail tastings, days begin with (optional) boot camps and open-fire grilling is the name of the game—because spatchcocking should always be done in style.